Preface: 4th International Electronic Conference on Foods

firstₚage Download PDF settings Order Article Reprints Font Type: Arial Georgia Verdana Font Size: Aa Aa Aa Line Spacing:    Column Width:    Background: Open AccessEditorial Preface: 4th International Electronic Conference on Foods † by Arun K. BhuniaArun K. Bhunia SciProfiles Scilit Preprints. org Google Scholar 1, 2 1 Department of Food Science, Purdue University, West Lafayette, IN 47907, USA 2 Department of Comparative Pathobiology, Purdue University, West Lafayette, IN 47907, USA † All papers published in this volume are presented at the 4th International Electronic Conference on Foods, 15–30 October 2023; Available online: https: //foods2023. sciforum. net/ Biol. Life Sci. Forum 2023, 26 (1), 127; https: //doi. org/10. 3390/Foods2023026127 Published: 19 June 2024 (This article belongs to the Proceedings of The 4th International Electronic Conference on Foods) Download keyboardₐrrowdown Download PDF Download PDF with Cover Download XML Download Epub Browse Figure Versions Notes 1. Introduction 1. 1. Conference IntroductionThe 4th International Electronic Conference on Foods—Focus on Sustainable Food Systems: Current Trends and Advances was held from 15 to 30 November 2023. The food system is a comprehensive and complex network, which includes all the industries involved in food production and processing, their interlinked value-added activities, and the parts of economic, social, and natural environmental sciences. Sustainable Food Systems mean economic sustainability, social sustainability, and environmental sustainability based on human nutrition and food security embedded in the food system. This conference offered the opportunity to bring together leading researchers in various fields related to Food Systems can participate in this platform to share and discuss the most cutting-edge research development of Sustainable Food Systems in the world. 1. 2. Conference SessionsS1: Food Security and Sustainable Food Supply (with special emphasis on Agri-Food St. Boniface Research Centre, Winnipeg, CanadaProf. Dr. Koushik AdhikariDepartment of Food Science and Technology, University of Georgia, Griffin, GA 30223, USAProf. Dr. Anet Režek JambrakFaculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, CroatiaDr. Vittorio CapozziNational Research Council of ItalyDr. Angela RacioppoDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, ItalyDr. Panagiotis KandylisDepartment of Food Science and Technology, Ionian University, GreeceIntroductionProfessor Barbaros ÖzerFaculty of Agriculture, University of Ankara, TurkeyDr. Edgar Chambers IVCenter for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, USADr. Rhonda K. MillerDepartment of Animal Science, Texas A 26 (1): 127. https: //doi. org/10. 3390/Foods2023026127 Chicago/Turabian Style Bhunia, Arun K. 2023. "Preface: 4th International Electronic Conference on Foods" Biology and Life Sciences Forum 26, no. 1: 127. https: //doi. org/10. 3390/Foods2023026127 Article Metrics No No Article Access Statistics Multiple requests from the same IP address are counted as one view.